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Method

Combine the first seven ingredients in a bowl. Toss in the lobster and avocado. Divide the salad greens among 4 decorative glasses. Arrange the lobster mixture on top. Garnish with dill sprigs and serve.

Recipe Options: Instead of lobster, try fresh Dungeness crab meat or hand-peeled shrimp in the salad. Both are sold in the fresh seafood case and you'll need about 200 grams. For a more tropical tasting salad, replace 1 of avocadoes with a small, ripe mango cut into similar sized pieces.

Serving Suggestions

Because of the somewhat southwestern-style flavour, some crispy, homemade tortilla wedges to scoop up some of the salad would make a nice accompaniment. To make 2 dozen of them, cut 2, 10-inch flour tortillas each into 12 wedges. Place the wedges in a single layer on parchment-lined baking sheet. Place 2 Tbsp. of olive oil in a small bowl, and then mix in 1 tsp. each of grated lime zest and 1/2 tsp. each of cumin and chili powder. Divide and brush the mixture on the top of the tortillas wedges; sprinkle lightly with salt. Bake in a preheated 350 degrees F for 6 to 8 minutes, or until crisp and golden.